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Cool Treat Cravings: Coconut Cream Pie {Egg Free}

I love to eat. And coconut cream pie is my absolute favourite dessert. period. This is my simplified recipe that takes only a few minutes to make with the help of a packaged pastry shell. You can also substitute a graham crust instead of the pastry. Don't be scared by the thought of making your own cooked filling. It's not a true custard since there are no eggs to curdle in this recipe. You could use instant vanilla pudding mix if you want to skip making your own- Use coconut milk, and add coconut flakes and coconut extract to the milk before whisking in the powdered pudding mix.

Coconut Cream Pie

What I Used:

2 cups coconut milk

1 cup cold milk (for dissolving the cornstarch)

4 tablespoons cornstarch

1 cup sweetened flaked coconut (1/2 in the pudding, 1/2 for garnish)

1 cup sugar

Pinch of salt

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 - 9 inch baked pie shell

Whipped Cream to top

Optional: Toasted coconut for garnish- toasted for a few minutes in a non-stick fry pan.

What I Did:

Pour 2 cups of milk in the saucepan and heat on medium-low heat.

Use remaining 1 cup to dissolve the cornstarch in a separate cup, mix well.

Add cornstarch slurry to saucepan.

Add coconut flakes to saucepan.

As the milk starts to steam, add sugar and pinch of salt.

Continue stirring the mixture to keep sugar from settling on bottom of pan and scorching.

First evidence of boiling begins with gentle bubbles coming to surface.

Continue to boil for at least one minute and remove saucepan from heat.

Add vanilla and coconut extract, and butter, stir well.

Cool the mixture completely before adding to baked pie shell.

Pour cooled pudding into pie shell, top with whipped cream right before serving.

*Serves 6-8.

*Pie can be stored in fridge up to 4 days before it starts to separate (without whipped topping).